Come summer and you will find almost every Bengali household will presenting this staple drink – Aam Pora Shorbot is a flavourful, tangy and sweet drink made from raw mangoes, and are perfect for gulping down to beat the summer heat! Similar to the famous ‘Aam Panna’, this is a classic Bengali drink that used to be made by the family matriarch; raw mangoes were fire roasted, their skins peeled and the pulp collected to be churned into a cool summer drink.
Back when there were no mixers, grinders and food processors, the drink used to be made by using a churning stick (often used to make lassi and churn butter), and would then be cooled down and served to the entire household. Today, the process has become way easier, though the taste remains the same 🙂
You may add more water if you want a thinner consistency, or keep it thick if you enjoy the kick of mango and like it strong. Alternately, you can serve this, topped with some soda, crushed ice and even mint syrup! I like it semi-thin, and sweet 😉 without any addition..not even ice! Just chill it and gulp it down 😀
The beauty of this drink comes from the robust mangoes. The skin has to be charred, much akin to what you do for a ‘baingan ka bharta’, and the pulp must be soft and cooked through. These mangoes are from my Pishi’s (dad’s sister’s) home garden, and are called ‘Madhugulguli’, in Bengali. They’re small and when ripe, extremely sweet, like ‘madhu’, or honey.
Aam Pora Shorbot
- Raw Mangoes (any breed) – 2 large, or 4 small
- Sugar – 1/2 cup (or as per preference, depending on sourness of mangoes. These were extremely sour)
- Black salt/Sendha namak – 1/2 tsp
- Bhaja moshla – 1/2 tsp (this is dry roasted cumin and red chili powder)
- Ice cubes or crushed ice
- Water – 1/2 to 1 cup
- Using tongs, or a poker/skewer, roast the mangoes on the fire, until the skin is black and charred and the inside is soft. (Larger mangoes might take up to 7 minutes or more, mine took me 3 minutes for each mango)
- Once cooled, peel the skin and squeeze out the pulp of the mango, discarding the stone.
- Collect the pulp into a mixie jar, add sugar, black salt and a pinch of the bhaja moshla, as well as some crushed ice (optional).
- Churn well until combined, then add water, little by little, keeping thickness as per your preference, and churn until a smooth sherbet is formed.
- Pour into serving glasses, chill, or serve directly with ice cubes, mint or a sprinkle of bhaja moshla 🙂